Brown Rice Stuffed Peppers Recipe

"FOR SOME extra flavor, I like to add bouillon to the dish when the pepper are baking. It also steams them a little. If I'm making chicken or turkey with the peppers, I use chicken bouillon; if I'm making beef, then I use beef bouillon."

Nutritional Facts

Directions

Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, at 375° for 15-20 minutes.Yield: 5-6 servings.

Originally published as Stuffed Green Peppers in Reminisce
May/June 1992, p33